“With hotter weather, the acidity decreases, and you get more phenolics which gives the grapes more flavor and aromas, and usually makes for a better wine. If you get more rain towards harvest time, you can get an increased acidity, which can mask some of the flavors.”

The heat also helps to dry out the wine crop, which prevents botrytis.

Botrytis, also known as noble rot, is a fungus that dehydrates grapes, which will concentrate the sugars for a sweet wine.

But if you’re not trying to make a dessert wine, botrytis can be extremely detrimental to a wine crop, and Cihlar says the heat is helping to keep the fungus at bay.

On top of the agricultural benefits, Henderson says the heat also has an aesthetic advantage.

“We pick up a lot of pumpkins off the ground, and if it’s dry the dirt doesn’t stick to them too bad and they’re really clean and it just makes things a lot easier.”

An added bonus: Henderson says the heat brings people out and about, and into his business.

“When it’s hot, people want to be doing something, and sometimes that brings them here,” he said. “It definitely helps with business. I want it to stay sunny for as long as possible.”